This Apple Fritter Bread is spectacularly moist and dense. It’s loaded with apples, spices, and topped with a decadent brown sugar-pecan topping! Don’t let fall slip away without baking this bread.
- Streusel Topping
- 1/3 cup light brown sugar
- 1/2 cup chopped pecans or walnuts
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2/3 cup granulated sugar
- 1/2 cup butter, softened to room temp but not melty
- 2 large eggs
- 1/2 cup milk
- 2 TB canola oil
- 2 tsp pure vanilla extract
- 1 1/2 cups all purpose flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp table salt
- 3 medium Granny Smith apples, peeled and chopped
- 1/2 cup powdered sugar
- 1 TB milk, more or less
- Make the Streusel Topping by combining all topping ingredients in a bowl; stir to combine well. Set aside.
- Preheat oven to 350F with rack on lower middle position. Grease a 9×5 loaf pan. Set aside.
- In the bowl of a stand mixer fitted with paddle attachment, beat sugar and butter on medium-high speed until smooth and creamy. Beat eggs in 1 at a time until combined. Beat in milk, oil, and vanilla until incorporated.
- In a separate bowl, whisk together the flour, baking powder, cinnamon, ginger, and salt until well combined. Add flour mixture into the butter/egg mixture. Beat on low speed just until combined. Do not over-mix. Use a rubber spatula to scrape down sides and fold batter just until no flour streaks remain.
- Pour half of the batter into greased loaf pan. Add half of the apples in an even layer and press down on them so they “stick” to batter. Sprinkle half of the Streusel Topping over apples. Pour remaining batter evenly on top. Press in the remaining apples, followed by the remaining Streusel Topping.
- Bake 60-70 minutes or just until a toothpick inserted in center of loaf comes out with a few tender crumbs attached. Cool loaf in pan completely before removing from pan.
- While loaf is cooling, make the glaze. Mix powdered sugar and milk together until it is a drizzle consistency. Add a bit more milk if needed to thin it; add a bit more powdered sugar to thicken. Drizzle glaze over cooled bread.